French beans Grown by Paco Lozano at Motril, Spain

£3.15 / 300g


This versatile veg can either be fast-food or the basis of a leisurely feast. Boil briefly, then toss still-crunchy beans with a little sweated garlic and butter for a simple side. Slow-cook to richness with tomatoes and onions – good for pasta sauce with added olives. Or steam your beans and toss in a classic salad Niçoise. Summery bliss.

Country of origin

Produced in
  • Spain

UK Seasonality

The first flush comes from our growers in Spain, then our farm in the Vendée in June and home grown in August and September. They like to grow in hot and humid climates so can be a challenge to grow in the UK - Richard Rowan, one of the South Devon Organic Producers co-operative, grows ours.
Dress warm, cooked beans in a garlicky vinaigrette to celebrate the first arrivals of summer
- Riverford cooks

How to prepare

Top and tail them and blanch in boiling salted water for a few minutes. They need to have a squeak when you bite into them.

Most often we boil our beans briefly then dress them up with flavourings. Salad Niçoise is always a winner – add some or all of anchovies, hard-boiled eggs, new potatoes, tuna, lettuce, capers and olives. For something simpler, simply turn French beans in a pan of melted butter with a cloud of parmesan on top, or toss with crispy pancetta and shredded sage.


Keeps for up to a week in the bottom of the fridge.

  • Grown by Paco Lozano, Motril, Spain

    Paco Lozano runs EcoSur along with his three brothers and has been working with Riverford for over ten years. They grow many of our tomatoes as well as mini watermelons, organic papaya, aubergines, a rainbow of pepper varieties and our first spring flush of french beans.

French beans recipes

View all French beans recipes

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